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|a Lactic acid bacteria in food biotechnology
|h [electronic resource] :
|b innovations and functional aspects /
|c edited by Spiros Paramithiotis, Vasco Azevedo, Didier Montet.
|
| 260 |
|
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|a Amsterdam, Netherlands :
|b Elsevier,
|c 2022.
|
| 300 |
|
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|a 1 online resource
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| 336 |
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|a text
|2 rdacontent
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|a computer
|2 rdamedia
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|a online resource
|2 rdacarrier
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|a Applied biotechnology reviews
|
| 588 |
0 |
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|a Print version record.
|
| 650 |
|
0 |
|a Lactic acid bacteria.
|
| 650 |
|
0 |
|a Food
|x Biotechnology.
|
| 650 |
|
6 |
|a Ferments lactiques.
|0 (CaQQLa)201-0010568
|
| 650 |
|
6 |
|a Aliments
|x Biotechnologie.
|0 (CaQQLa)201-0186661
|
| 650 |
|
7 |
|a Food
|x Biotechnology
|2 fast
|0 (OCoLC)fst00930473
|
| 650 |
|
7 |
|a Lactic acid bacteria
|2 fast
|0 (OCoLC)fst00990604
|
| 700 |
1 |
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|a Paramithiotis, Spiros.
|
| 700 |
1 |
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|a Azevedo, Vasco.
|
| 700 |
1 |
|
|a Montet, Didier.
|
| 776 |
0 |
8 |
|i Print version:
|z 0323898750
|z 9780323898751
|w (OCoLC)1268112916
|
| 776 |
0 |
8 |
|i Print version:
|t Lactic acid bacteria in food biotechnology
|z 9780323898751
|w (OCoLC)1308666417
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780323898751
|z Texto completo
|
